Mooli Parantha

During winter you will be served these mooli stuffed paranthas in most Punjabi homes. This is a Sanjeev Kapoor exclusive recipe.

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Mooli Parantha
Main Ingredients Radishes, Whole wheat flour (atta)
Cuisine Punjabi
Course Breads
Prep Time 31-40 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Mooli Parantha

  • 2 medium Radishes white, peeled and grated
  • 1 1/2 cups Whole wheat flour (atta)
  • to taste Salt
  • 2 teaspoons Oil
  • 1 teaspoon Carom seeds (ajwain)
  • 1 teaspoon Green chilli chopped
  • 1 tablespoon Fresh coriander leaves chopped
  • 1 teaspoon Red chilli powder
  • for roasti Ghee


  1. Take radish in a bowl. Add salt, mix and set aside for 10-15 minutes. Squeeze out the excess water and transfer the radish in another bowl.
  2. To the radish water, add wheat flour, salt, oil, some water and knead into a stiff dough. Cover with a damp muslin cloth and set aside for 15 minutes.
  3. To make stuffing, combine carom seeds, green chillies, chopped coriander, salt and chilli powder in the bowl withgrated radish and mix well.
  4. Divide the dough into equal portions. Roll out the portions to small discs, add a portion of prepared stuffing in the centre, seal the edges and lightly roll outinto thick paranthas.
  5. Heat a non-stick tawa. Place the prepared paranthason it and roast, basting with ghee, till evenly done from both sides.
  6. Serve hot.

Nutrition Info

Calories 984
Carbohydrates 163.6
Protein 28.7
Fat 24
Other Fiber Zinc- 4.9mg